A decadent Weight Watchers Tuscan chicken pasta recipe which pairs sun-dried tomatoes and with a luxurious garlic cream sauce. You won’t believe how many WW points…
PREP TIME20 mins
COOK TIME20 mins
TOTAL TIME40 mins
COURSEMain Course
CUISINEItalian
SERVINGS 4
INGREDIENTS
11 oz. wholewheat or gluten-free spaghetti
1 tablespoon extra virgin olive oil
3 boneless, skinless chicken breasts, cubed
16 sun-dried tomatoes, (about 1/2 cup)
1/2 cup mushrooms
1 tablespoon garlic, minced
1 tablespoon white onion, diced
3 cups baby spinach
1/2 cup fat-free plain Greek yogurt
1/2 cup fat-free milk
1/2 cup fat-free mozzarella cheese, shredded
2 teaspoons Italian seasoning
Parmigiano Reggiano cheese, reduced-fat, grated. to taste
salt, to taste
black pepper, to taste
INSTRUCTIONS
Heat extra virgin olive oil in a skillet over medium heat.
Add sundried tomatoes, mushrooms, garlic, and onions / shallots and cook for a minute.
Stir in the chicken and cook until browned. Reduce the heat until chicken is fully cooked.
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